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Celtic Knot Cookies
Credit:
Mike Krautter
Recipe Summary
Yield: Makes 18 to 20
Ingredients
Ingredient Checklist
2 teaspoons anise seeds
2 teaspoon caraway seeds
2 1/4 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, room temperature
1 1/4 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Confectioners’ sugar, for serving (optional)
Gallery
Celtic Knot Cookies
Credit:
Mike Krautter
Recipe Summary
Yield: Makes 18 to 20
Gallery
Celtic Knot Cookies
Credit:
Mike Krautter
Celtic Knot Cookies
Credit:
Mike Krautter
Celtic Knot Cookies
Recipe Summary
Yield: Makes 18 to 20
Recipe Summary
Yield: Makes 18 to 20
Yield: Makes 18 to 20
Makes 18 to 20
Ingredients
Ingredients
- 2 teaspoons anise seeds
- 2 teaspoon caraway seeds
- 2 1/4 cups unbleached all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Confectioners’ sugar, for serving (optional)
Directions
Preheat oven to 350 degrees. Spread anise and caraway seeds in a single layer on a rimmed baking sheet. Toast until fragrant, 5 to 8 minutes. Let cool completely. Coarsely grind toasted seeds with a mortar and pestle, or in a spice grinder.
In a medium bowl, whisk together ground seeds, flour, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until well combined, 2 to 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed, then beat in vanilla. Continue beating until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour mixture until just combined.
Transfer dough to a floured surface and knead gently. Divide dough in half. Shape each half into a 1-inch-thick disk, wrap in plastic, and refrigerate overnight.
To make knots, measure 1 heaping tablespoon of dough; roll into a ball. Transfer to a floured surface; roll into a rope about 12 inches in length and 3/8 inch in diameter. Shape rope into a trefoil design on a parchment-lined baking sheet. Gently press dough at ends and at each intersection to adhere. Measure 1 scant tablespoon of dough; roll into a ball. Transfer to a floured surface; roll into a rope about 8 inches in length and 3/8 inch in diameter. Form into a circle about 3 inches in diameter, pinching ends to form a ring. Center ring on top of trefoil design and gently press to adhere. Repeat with remaining dough (4 to 6 cookies per sheet). Freeze until firm, 25 to 30 minutes.
Bake, rotating sheets halfway through, until lightly golden brown on edges, 15 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week. Dust with confectioners’ sugar just before serving, if desired.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Celtic Knot Cookies
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Reviews:
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Most Helpful
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All Reviews for Celtic Knot Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
